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Stir fried peanut and pepper chicken recipe

Stir fried peanut and pepper chicken recipe

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Fragrant chicken stir fried with peanuts, peppers, soy sauce and honey.

1 person made this

IngredientsServes: 4

  • 400g chicken breast, boneless and skin on
  • 2 red peppers, seeds removed
  • oil for frying
  • 1 onion, halved and thinly sliced
  • 150g roasted unsalted peanut, chopped
  • 2 tablespoons honey
  • 2 cloves of garlic, minced
  • 4 tablespoons soy sauce
  • salt and pepper to taste

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Cut chicken into cubes. Cut peppers into strips.
  2. In a large pan fry the chicken in oil till browned on all sides. Add onion and peppers and stir fry for 5 minutes. Add peanuts and stir fry for 2 minutes.
  3. Add the honey and stir. When it starts to caramelize, add the garlic then the soy sauce.
  4. Stir fry for 2 more minutes. Season with salt and pepper to taste.

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Reviews & ratingsAverage global rating:(2)


Peanut Chicken Stir-Fry

Lean chicken breast and veggies stir-fried in a delicious peanut butter sauce.

Ingredients

  • ⅓ cups Low Sodium Soy Sauce
  • ⅓ cups Peanut Butter Or PB2
  • 1 cup Fat Free Chicken Broth
  • 1-½ Tablespoon Honey
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Garlic Powder
  • 3 teaspoons Cornstarch
  • 1 pound Chicken Breasts, Cut Into Bite Size Pieces
  • 3 cups Broccoli Florets
  • 2 Red Bell Peppers, Stem And Seeds Removed Then Thinly Sliced
  • ½ cups Matchstick Carrots
  • Crushed Peanuts For Topping (optional)

Preparation

1. In a medium sized bowl mix together soy sauce, PB2/peanut butter (if using PB2 prepare as directed on container beforehand), chicken broth, honey, ginger, garlic and cornstarch. Set aside.
2. In a deep skillet or wok coated in cooking spray, over medium heat, cook chicken until browned and no longer pink on all sides. Remove from the skillet and set aside.
3. Spray skillet with cooking spray again and add broccoli, red pepper and carrots. Cook until softened but still bright and crisp.
4. Add sauce mixture to the skillet (make sure to whisk just before adding) and then stir in the cooked chicken. Cook for another 3-5 minutes until sauce thickens and all of the chicken and veggies are fully coated.


Stir fried peanut and pepper chicken recipe - Recipes

Stir-Fried Chicken with Chinese Garlic Sauce

Delicious & well balanced, this Stir-fried Chicken with Garlic Sauce makes a perfect family meal. So skip the unhealthy take-out version, and enjoy this Chinese dish at home with a bowl of brown rice.

Stir-Fried Chicken with Chinese Garlic Sauce
by Season with Spice
Serve 3-4

Ingredients:
1 pound chicken breast tenders – cut crosswise into 1/2-inch-thin strips
1 tsp toasted sesame oil
1/4 tsp Season with Spice’s finely ground white pepper
2 tbsp peanut oil or vegetable oil, divided
5-6 garlic cloves – minced
1 tbsp freshly grated ginger
1 tsp red chili flakes
1/2 cup roughly chopped red onion
A handful of snow peas - trimmed
1/2 red bell pepper – cut into thin strips

For the sauce:
1 tablespoon rice vinegar
2 tablespoon low sodium soy sauce
2 tsp dark soy sauce
2 teaspoons Chinese rice wine, or dry sherry (optional)
1/2 tablespoon brown sugar
2 tsp cornstarch

Method:
1. In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes.
2. In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine (if using), brown sugar and cornstarch. Set aside.
3. Heat a wok or large frying pan over high heat. Add 1 tbsp of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible. Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through - about 2-3 minutes more. Transfer chicken to a bowl and set aside.
4. Reheat the same wok, swirl in another tablespoon of oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic. Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds. Add in red bell pepper, and cook for one minute – making sure to stir and toss the ingredients well. When the vegetables are bright and almost crisp-tender, stir in the cooked chicken. Then take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens. Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly. Turn heat off, and transfer to a serving plate. Serve hot with steamed rice (brown rice is best).

And if you're looking for more delicious chicken stir-fry ideas, click on the images below for our popular recipes on Season with Spice:


Stir fried peanut and pepper chicken recipe - Recipes

The vividly flavored sauce also works nicely with extra-firm tofu. Prepare the sauce as directed, blot the tofu dry and cut into bite-size cubes. Season with salt and pepper, then lightly brown in a little vegetable oil. Proceed as directed with the preparation of the vegetables.

1 tablespoon vegetable oil

1 large shallot, finely chopped

2 medium cloves garlic, minced

1 tablespoon minced fresh ginger (about 1 inch)

1 tablespoon curry powder

1/3 cup creamy all-natural peanut butter

1 cup warm brewed black tea

2 tablespoons reduced-sodium soy sauce

1 tablespoon firmly packed brown sugar

1/2 teaspoon crushed red pepper flakes

Chicken thighs and vegetables:

6 boneless skinless chicken thighs, trimmed of fat and cut into 1-inch pieces (about 1 1/4 pounds)

3 cloves garlic, minced (divided)

1 tablespoon reduced-sodium soy sauce

2 tablespoons vegetable oil (divided)

1 small onion, thinly sliced

4 cups broccoli florets (about 1 large head)

2 medium carrots, peeled and cut crosswise on an angle into thin slices

4 cups roughly chopped green cabbage

1/2 cup chicken or vegetable broth

Salt and freshly ground black pepper

To make sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the shallot, garlic and ginger and sauté, stirring frequently, until the shallot is tender but not browned, 3 minutes. Add the curry powder, peanut butter, tea, lime juice, soy sauce, brown sugar and pepper flakes. Whisk to combine and bring to a gentle simmer. Cover, reduce heat to low and simmer gently while preparing the chicken and vegetables.

To make chicken and vegetables: In a medium bowl toss the chicken thighs, 2 cloves minced garlic, soy sauce and curry powder. Let stand for 10 minutes.

Heat a wok or large skillet over medium-high heat. When the wok is very hot, swirl in 1 tablespoon oil. Add the chicken and cook, stirring and tossing for 5 minutes or until the chicken is just cooked through. Remove from wok and set aside while preparing the vegetables.

Return the wok to the stove over medium-high heat. Add the remaining tablespoon oil and the onion. Stir and toss for about 1 minute or until the onion begins to cook. Add the remaining clove of minced garlic and cook for 30 seconds more. Toss in the broccoli, carrots and cabbage and stir-fry for 3 minutes. Add the broth and continue cooking and tossing for another 1 to 2 minutes or until the vegetables are crisp but beginning to soften. Return the chicken to the wok and add the peanut sauce. Cook and stir for another minute or until everything is hot and the sauce is bubbly. Taste and add a bit of salt and pepper if needed. Serve over hot rice.


Easy Peanut Chicken Stir Fry

I love recreating Asian take-out dishes at home, and this Easy Peanut Chicken Stir Fry is a favorite with my husband and kids. And a favorite with me because it’s so easy to make!

I also love that this dish is so versatile. You could easily substitute beef, pork or shrimp for the chicken, or leave out the meat and go vegetarian.

And the sky is the limit when it comes to the veggies you could use.

We like to make this with wide rice noodles, but if you’ve got some dried Ramen noodles lying around (I live with teenage boys, so that’s a given), those work well in this recipe too.

And of course you can adjust the heat by using more or less red pepper flakes. This is a great recipe for using up any odd leftover meat or vegetables you might have in the refrigerator.

And of course it goes without saying that making your own take out is always better than ordering it from a restaurant.

And since this stir-fry is on the table in about 30 minutes, you might even save time making it yourself.

My favorite part of this dish is the peanut sauce. My husband isn’t a big fan of peanut butter, but even he doesn’t mind it in this flavorful, hearty noodle recipe.

I like to serve toppings like chopped green onions, fresh cilantro and crushed peanuts on the side, so everyone can garnish their noodles to their liking.

This Easy Peanut Chicken Stir Fry is on the regular menu rotation at our house, and I think it will become a favorite at your house too!


Related Video

Quick and easy stir-fry. Additional salt perks it up a bit.

I skipped the canned water chestnuts and bamboo shoots in favor of fresh, copped veggies (red bell pepper, mushrooms and bok choy), and added minced ginger, but otherwise made this as instructed. Sadly, even with all the spices, it was bland.

Thought this was awfully bland, and the mix of sherry and soy sauce was not good together. Next time, I'll remember to read the reviews before I decide to make something new.

I practically grew up on this dish, my good friends own a chinese resturant made excelent sesame chicken. I was not very happy with this recipe but i will try again, adding afew things here and there.

This lacked the bold flavor I expect from Chinese dishes, so I was disappointed. I served it with soy sauce and chili paste with garlic to kick it up.

As an Asian dish, I was disappointed in this. The sauce of sherry with soya didn't really mix well, along with the broth.

At first glance, I thought this would be bland, but it was delicious! I "kicked it up a notch" by using about 1 Tbsp of garlic chile sauce, and extra garlic and scallions. It was terrific!

Easy and tasty! I forgot the Water Chestnuts and I used fresh bean spouts instead of canned. I think it actually serves 2 or 3 rather than 4 so I will double it next time.

Excellent version of Sesame Chicken. Easy to prepare and cook. And so delicious. I'm sharing this recipe with all of my friends. Just adjust the chili paste for more or less spicy.

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Recipe Summary

  • 3 tablespoons peanut oil
  • 2 cloves garlic, smashed
  • 1 fresh 3-inch piece ginger, peeled and cut into long, thin strips
  • 2 whole boneless chicken breasts, (1 1/2 pounds), cut into strips
  • 12 shiitake or white mushrooms, stems removed
  • 1 red pepper, julienned
  • 4 scallions, green parts, cut into 3-inch lengths
  • 1 cup low-sodium chicken stock, skimmed of fat
  • 2 teaspoons cornstarch, mixed with 2 teaspoons cold water
  • 4 tablespoons soy sauce
  • 2 teaspoons rice-wine vinegar
  • 1 pound somen, soba, linguine, or spaghetti noodles, cooked
  • 1 cup fresh bean sprouts, as garnish
  • 1 small bunch fresh cilantro, as garnish
  • Black or white sesame seeds, as garnish

Heat 2 tablespoons oil in a wok or heavy skillet. Add garlic and half the ginger cook slowly until brown. Discard garlic and ginger.

Brown chicken in wok. Add mushrooms, remaining ginger, pepper strips, and scallions cook until soft, 3 to 4 minutes.

Add stock, soy sauce, vinegar, and cornstarch mixture to the wok. Bring to a boil, and cook for 2 minutes. Transfer to a bowl, and keep warm.

In wok, heat 1 tablespoon oil. Add noodles and a few spoonfuls of sauce, and heat. Top with chicken mixture garnish, and serve.


SZECHUAN CHICKEN

Szechuan Chicken, or Sichuan Chicken, is a style of Chinese cooking originating in the Sichuan region of China. Famous for it’s bold and spicy flavors created by tons of garlic and spicy peppers, as well as, the notorious Szechuan Peppercorn known for it’s citrus-y spice that creates a numbing sensation in the mouth which helps you tolerate the heat of many of the spicy dishes from that area of the world.

What is the difference between Hunan Chicken and Szechuan Chicken?

While both Hunan Chicken and Szechuan Chicken are made with large amounts of chili peppers and garlic, Hunan Chicken is decidedly hotter than Szechuan Chicken.

Szechuan Chicken has a nice balance of flavors with both sweet and spicy while Hunan Chicken is much more plain in flavor but exceptionally spicy.

INGREDIENTS YOU WILL NEED

This Easy Szechuan Chicken Stir Fry is really simple to make with easy to find ingredients.

Here are the ingredients for Chinese Szechuan Chicken:

  • Boneless Skinless Chicken Breast
  • Cornstarch
  • Olive Oil
  • Garlic
  • Ginger
  • Chili Garlic Paste
  • Soy Sauce
  • Rice Wine Vinegar
  • Mirin (Sweet Rice Wine)
  • Sesame Oil
  • Red Chili Peppers
  • Dried red Chili Peppers
  • Szechuan Peppercorns
  • Peanuts
  • Sesame Seeds
  • Chopped Scallions

While it looks like a lot of ingredients for Szechuan Chicken stir fry, most of them are pantry staples that you can keep on hand to whip up other easy fake out take out recipes on the fly.

Does Szechuan Chicken have vegetables?

Typical Chinese Szechuan Chicken doesn’t usually have many vegetables except for the red chili peppers, however, you can modify this recipe to add whatever vegetables you like. We love to add snow peas or broccoli to this stir fry recipe just to bulk it up and add some extra healthiness to the dish. That’s one of the benefits of making your own take out dinners at home….that and you don’t have to answer the door in your pajamas.

What can you substitute for Szechuan Peppercorns?

If you’re having trouble finding Szechuan Peppercorns, like I sometimes do, you can use regular whole peppercorns in their place. You won’t have the citrus-y, peppery heat but you will get a slight heat from the regular peppercorns. If you want to make it a little more spicy and you’re omitting the Szechuan Peppercorns, you can add a little extra Chili Garlic Paste.

WHAT TO SERVE IT WITH

Some of my favorite things to serve with Szechuan Chicken, besides white rice, are:

Seriously, though….the list of what you can serve alongside your Szechuan Chicken recipe is endless. Use your own imagination….some steamed green beans or even frozen eggrolls just to mix things up. And in full disclosure….I’ve been loving the frozen white rice in the microwave steam bag from my local grocery store.

There are so many brands with their own steam in bag white rice and it all cooks up so sticky, fluffy and perfect in just about 3 minutes. It’s a dinner time hero when time is tight…..and you won’t have that messy pan to clean with all the starchy rice residue glued onto it. Know what I’m sayin’?

If you don’t want a spicy chicken dish, my family loves this Chicken Chop Suey! It’s a kitchen sink recipe in that just about whatever vegetables you have on hand will work perfectly! Or you can skip the chicken and make this easy Szechuan Shrimp!

Want even more easy takeout recipes to make at home? Try THESE favorites!

So, whether you have a packed agenda during the week like us (but strangely….we have not much going on this week.) or a leisurely week to laze around, this easy Szechuan Chicken Stir Fry recipe is sure to please even the pickiest eater in your home.


Thai Basil Chicken Stir Fry with Ginger Peanut Sauce

Ruuuuhl proud. Like go to your kitchen and make it right now! You know what&rsquos funny? Instead of typing, &ldquokitchen,&rdquo I started typing, &ldquochicken.&rdquo That&rsquos what&rsquos ruuuhl funny.

Now I&rsquom visualizing a ginormous chicken standing in the hallway of my chick &ndash err..kitchen&hellipdid it again&hellipwith its wings waving at me like, &ldquoYo! Jules! What&rsquos for dinner? Tofu?&rdquo (in a brooklyn accent, of course), and in my head I&rsquom like, &ldquoNoooo, chicken. No. It&rsquos you. Don&rsquot make it awkward.&rdquo

Anyhoo, this simple recipe puts a big smile on my face because I have a feeling you&rsquore just going to eat.the.sucker.up. You know what&rsquos funny? Instead of typing, &ldquosucker,&rdquo I almost typed &ndash nevermind.

Ethnic food made easy&rsquos my jam. I love whipping together fast, uncomplicated meals with otherworldly flair. Simple chicken stir fry with tasty sauce? It don&rsquot get much better than that!

I spotted a recipe for Thai Basil Chicken Stir Fry in June&rsquos Cooking Light and immediately went to the store for ingredients&hellipthe next morning&hellipbecause I saw the recipe at 9pm and girl doesn&rsquot leave the house past 8:35.

Because I&rsquove been craving a good peanut sauce lately, I tossed some coconut milk, fresh ginger, and creamy peanut butter into a blender and enjoyed the chicken doused in sauce. You don&rsquot necessarily neeeeeeed to make the sauce, but why wouldn&rsquot you, my friends? Party on your tongue organ.

Whip out some epic side dish such as this Ginger Turmeric Ginger Rice or Jalapeno Ginger Cauliflower Rice and you&rsquore all set for a dandy time.


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During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards&hellipeven in the city!